Vegetables in butter are a perfect accompaniment to all types of meat (red, chicken, fish). You can even just use olive oil, but butter gives it a wonderful flavor. If there’s a good way to eat vegetables for me, this is it! I love! And the best part: it doesn’t take any work to do, do you want to see?
Separate, clean and chop the vegetables you are going to use. Green beans, potatoes and carrots have the same cooking time, so they can go in the pan together.
I cooked it in salted water, but you can do it in steam, which is healthier. As I explained above, I put the potatoes, carrots and green beans (all in large pieces) into the boiling water and after 5 minutes, I added the rosemary flowers. broccoli, because they cook more quickly. It is important that the vegetables are soft but not overcooked.
Once cooked and drained, heat 2 tablespoons of butter, add the vegetables, a handful of parsley and salt. I, person pheena I am, I used pink salt (don’t know what it is? click –> here). To give the parsley a restaurant-like result and make it super thin (like in the first photo of this post), there is a trick, see –> here.
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